Breaded Chicken Cutlets with Deconstructed Guacamole

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Breaded chicken cutlets cooked in a skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. Some jalapeño slices on top would be great!

Baked Chicken Cutlets with Deconstructed Guacamole
Chicken Cutlets with Deconstructed Guacamole

We eat chicken a few times a week, and this one is certainly one of my quick go-to’s. I usually lightly pan fry, but you can also make it in the air fryer, I have directions for both. Other chicken cutlet recipes I love are Chicken Cutlet Caprese Salad, Grilled Bruschetta Chicken and grilled Chicken with Spinach and Melted Mozzarella.

This was one of those meals that came together by cleaning out my fridge. Don’t you love those nights? It almost makes me feel like I’m on Chopped, without the cameras, strange ingredients or time limit. I seasoned the chicken with some Latin spices and loved how this turned out.

How To Serve

You could even serve it over some chopped lettuce to make it a big salad, over cauliflower rice, or even serve it with rice and beans on the side.


  • Swap the Protein – This would also be great with fish fillet or turkey cutlets in place of chicken breast.
  • Use the air fryer – if you want to use less oil, you can make the cutlets in the air fryer, simply spritz the chicken with non-aerosol olive oil spray such as this one (affil link).

Baked Chicken Cutlets with Deconstructed Guacamole

More Chicken Breast Recipes You Might Enjoy:

Breaded chicken cutlets topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice. 7 Smart Points • 286 calories
Print WW Personal Points
5 from 10 votes
Did you make this recipe?

Breaded Chicken Cutlets with Deconstructed Guacamole

286 Cals 31 Protein 12 Carbs 13 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Breaded chicken cutlets cooked in the skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice.


For The Chicken:

  • 2 8 ounce boneless chicken breasts, cut in half lengthwise to make 4 thinner cutlets
  • 1/4 teaspoon seasoned salt, such as adobo seasoning
  • 2 large egg whites, beaten
  • 1/2 teaspoon Sazon, homemade or packaged
  • 1/2 cup seasoned breadcrumbs, or gluten-free crumbs
  • 1 -1/2 tbsp olive oil

For the Deconstructed Guacamole:

  • 4 ounces avocado, from 1 small Hass
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onion
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
  • 4 lime wedges for serving


  • Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
  • Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
  • In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.

Air Fryer Method

  • Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. 



Serving: 1piece chicken, 1 oz avocado plus toppings, Calories: 286kcal, Carbohydrates: 12g, Protein: 31g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 568mg, Fiber: 3g, Sugar: 1g
WW Points Plus: 7
Keywords: chicken breast recipes, chicken cutlets

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  1. This is so delicious and fresh tasting. One of my favorite recipes

  2. I’ve made this several times and always great! This time I made a salad with romaine, tomatoes, avocado and red onion. I made a dressing of olive oil, lime juice, salt, pepper and cumin. This will be my go to dinner!

  3. We love this recipe. Sometimes I even make it with flounder. It’s yummy!

  4. Hi Gina! Is this a recipe that can be made in the air fryer?

  5. I love this recipe, can the chicken be done in an air fryer? I just bought one and can’t wait to try it out

  6. Wow! My kiddos took one bite each and said, “This is a make-again! ” Husband was extremely pleased too. I made the sazon minus the turmeric and it was still great. I also only had unseasoned bread crumbs on hand and whole wheat panko as well so I did a 50/50 mix and added chili powder and smoked paprika…fantastic! A tip for those who shy away from red onion: My mom always slices her red onion and then soaks it in ice water to take off the bite, and I’m usually in such a hurry that I forget. I finally remembered and it makes a huge difference! I just soaked it first thing before starting anything else and by the time I tossed the deconstructed guac, it was perfect!

  7. This is fantastic. My family loves it.

  8. This is one of our absolute favorite dishes! We love the salad and the chicken! I cheat a little bit, and use thin sliced breasts so I don’t have to split two breasts, and for cooking I do two at a time. I use half the oil on the first half, and half the oil on the second half. I think this allows for a better crisp on the chicken. It is a true winner, and if I were not so picky my husband would agree to this every week! 

  9. 1) I’m a huge fan and am eager to try this next week. I’ve been wanting to try doing something with chicken cutlets for a while since it seems to come up for some really great sounding recipes. Time to finally bite the bullet!
    2) I hate to be a grammar nazi but under Ingredients, you may want to correct the spelling of lengthwise (missing the n)
    Keep up the great work!

  10. Delicious! I actually had some turkey breast chops thawed and used them!! So good!!

  11. We love this chicken, it’s so crispy tastes great too!

  12. I love this recipe. It’s so easy to do and delicious. My husband is also a fan .

  13. Made this one LAST night – absolutely delicious.  I love your comment about cooking on Chopped – when my kids were younger I would envision myself hosting a cooking show, while the gang wandered around the kitchen interrupting me, and I would create some amazing things just by opening the fridge and using what ingredients I had – I love to cook, and you create food the way I love to create food.  Doesn’t hurt that you have a lot of Mexican ideas, as we do a lot of boating down there and it is my favourite type of food ( for now)!  keep up the good work!

  14. SO easy and SO delicious! All the toughest food critics aka my family gave it rave reviews. I served it with corn tortillas and your Southwestern black bean salad which was also amazing. Thank you Gina!!!

  15. What would be the BEST way to reheat leftovers? Absolutely loved this! And the kids are it too. Thank you so much

  16. We made this tonight and it was delicious!!! I wanted to let you know when I entered the nutritional information on WW, it came out as 6SP…bonus!!

  17. Yet another home run by Gina! The adobo and sazon take this up a “whole nother” level. My whole family thanks you!

  18. Yet another home run by Gina! The adobo and sazon take this up a “whole nother” level. My while family thanks you!

  19. This was absolutely delicious! My 5 year old loved the chicken! Hubby approved and my mother-in-law said she was eating it slowly it was so good lol The next day at lunch I wished there were leftovers. Definetely making a double batch next time! Thanks for such a wonderful recipe.

  20. This was DELICIOUS. Made it for the first time tonight and it was YUMMMMY. I am going to make this at least once a week. The green and avocado make it. And the chicken coating was delicious also.

  21. Made this recipe and it was a hit!!! We are having it for dinner tonight too!!!

  22. I have made this soooo many times. It is so easy and good. How do you think it would be with a thinner, boneless pork chop?

  23. Hi Gina!  I love these breaded chicken cutlets and your website/book in general!  Can you post the nutritional info for the cutlets alone (without the deconstructed guac)?  Many times I eat the cutlets alone or with a different side instead of as posted and just curious to know the nutritional info so I can log properly.  Thanks!

  24. Made this for dinner tonight and it was absolutely delicious! Generally when I try to make something “healthier” my husband isn’t a fan, but after dinner he told me “Definitely make that again!”

  25. I am a 66 year old retired man and I love making your recipes for my wife and extended family.
    I am getting a reputation as a good cook!! 🙂 – However many times I am at a loss of what to serve with the main course. I look for suggestions in the comments from other members but to often I scramble at the last minute.

    Many times I have wished you would make “side dish suggestions” Like – The Breaded Chicken Cutlet are delirious with a side of >>>>>>>>>> ? Bingo! Anytime you can do this you will make this guy very happy and save me time pondering what to do!! Thanks

  26. This was delicious. 

  27. Gina,
    Should this be made with whole wheat or regular breadcrumbs?

  28. Hi Gina, Greetings from the UK,

    Can you give any substitutions for Adobo seasoning ? Not sure what it is made up of. Also can you tell me what Sazon is please? I am a competent cook but have never heard of either of these here.

    A thought for your UK following is to give substitutions, but it must be difficult to know what is not common or readily available in Engkand.

    Many thanks.

    • For the Adobo you can replace with seasoned salt. I have a recipe for Homemade Sazon

      It is very difficult to know what is not available, but I’m always available for questions!

  29. Hi Gina,

    for the chicken you wrote: “2 (8 ounce) boneless chicken breasts, cut in half legthwise.” Do I use 2 8oz chicken breasts (16 oz total)?

  30. Made this tonight and it was delicious. I wish we had more leftovers.

  31. I made this last night and it was wonderful! I’ve never cooked with sazon before. I must say the chicken was delicious. Glad I have plenty of sazon left over. 🙂

  32. This was so good. The kids, 5, 2, & 1, all loved the chicken. My husband closed his eyes and said he felt like he was eating at a restaurant. And then he asked if it was from skinnytaste. When I said yes, he said this is his favorite website. It’s mine too! 

  33. I made this with tilapia instead of chicken, because my husband won’t eat chicken. It was delicious. Thank you!

  34. What are some sides that would go with this?

  35. Gina – I absolutely love your recipes. I usually make a couple each week (sometimes even every night!) I like to print my recipes and put them in a page protector to have in the kitchen when cooking.Then they go in a binder for next time.
    You have recently changed the print format on your site and there is no longer the option to click to remove text before printing. So now when I print a recipe it is either pages long because it includes all of the text before the recipe or I have to copy/paste and edit to take that out and make it shorter. 
    Is there any way to change this? If not I will continue to edit them down for my personal. And you continue giving us these fantastic recipes!
    Thank you! Your recipes have been a huge part of my success on Weight Watchers!

    • There’s an extension for the chrome browser on the computer that can be used for this. Sorry I can’t think of the name but if you search in the extension store it has a green printer icon.

  36. Made this tonight!  It was DEE-LI-CIOUS!!!  I thinks it’s great that you can come up with something so good out of ingredients you have on hand.  This is a keeper in our house!

  37. Are the breadcrumbs whole wheat or regular?

  38. Made this tonight and it was devoured!  Thanks for introducing us to sazon…had never heard of it before.  Will be looking for other ways to use it now.  This is definitely going into our rotation immediately!

  39. Made this for dinner last night and am having the leftovers right now for lunch.  It was delicious last night and may even be better today – the flavors of the guac had time to all marry together, YUM!  (and bonus, the avocados still look pretty thanks to the lime juice!)

  40. I made this last night for dinner and what a hit! Absolutely delicious. I had to substitute white balsamic vinegar for the lime juice (my son’s girlfriend is allergic to citrus) with great results. Super easy weeknight dinner that had hubby and son vying for the last piece of chicken.

  41. Made this last night and chicken was a HUGE hit with all 3 kids! Deconstructed guac was amazing–made more so I would have some for lunch today. This will be in my regular dinner rotation. Thank you!

  42. Gina~ thank you so much for incorporating  the Points Plus values too. It’s so much easier than SmartPoints for me. 

  43. I made this last night as soon as I saw it with leftover ingredients in my fridge. It was delicious and hubby approved. We will be making this again very soon!

  44. Looks incredible Gina! I love the deconstructed guacamole! Thank you for sharing!

  45. What’s a good substitute for Sazon seasoning?   

  46. Can this be baked in the oven instead grilled in the pan?

  47. Gina, so glad that you have a print friendly page. Before I always did a print screen to Word doc. Now this is so much easier. Thanks. Fran

  48. This looks absolutely amazing! I would love to have this for summer.

  49. What a great recipe!!! So simple and I’m sure the flavors are delicious. I think I’m going to put this atop some mixed greens and add a little quest fresco. Yum!! Thanks for the inspiration. 🙂

  50. I love simple, versatile meals like this! So easy to throw on a bit of whatever you have. Yum!!

  51. Your guac is the best, so deconstructs is a brilliant idea.  The photo makes me want to grab a knife and fork. Yum!

  52. Gina, I love your recipes, and have been making them for years! I have recently moved from the US to a small town in South Africa. I’v been struggling to find certain ingredients, and one of them is breadcrumbs. What’s a decent substitute? I have used ground cornflakes but that is a bit too sweet for my taste….

    Another ingredient I’m struggling to find is chili powder. Any ideas for that one? Thanks, and I hope to hear from you! Your recipes rock! Even my SA friends agree 🙂 

    • You can make your own breadcrumbs with old bread, cut it in squares and let it get hard then add to the food processor. Chili powder, is this something you can purchase online?

      • Hey Rachel, I live in Morocco and i don’t know how similar it is (or different!!) to SA, but breadcrumbs is something I thought didnt exist here so used to always make my own, but recently realised its a very common ingredient available for pennies at any supermarket/corner shop so it’s worth asking a local person maybe? Good luck xxx

    • Hi Rachel,
      I am originally from South Africa – Chili powder is called peri peri and it can be bought in the powder form. Bread crumbs can be purchased but one often makes their own. Just toast bread slices and blend it up. Hope that helps you.